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These easy to make zucchini fritters are perfect to serve as a healthy snack, appetizer or side dish. Super easy to make, I love to serve them with my creamy labneh dip.
How to make zucchini fritters
Grate the zucchini, salt it and then squeeze out the excess moisture. Leaving it to rest with salt on top helps to ensure you get as much liquid out as possible.
Mix the grated zucchini with the egg, flour and seasonings until everything sticks together. I find it easier to use a fork to do this.
Cook the fritters in a skillet with oil on each side until golden brown, keeping space between the zucchini fritters. You’ll need to do them in two batches and you can easily double or triple the recipe to make more!
Tips for making zucchini fritters
- Use a fork or stainless steel spatula to flatten. I found that using a plastic or silicone spatula is harder since it tends to stick to the fritters before they fry.
- Set fritters on paper towel after shallow frying. The paper towel will absorb any excess oil on the surface of the fritters after removing from the pan. This helps them not taste oily after frying.
- Don’t overcrowd the pan when frying the fritters. If you try and cook too many, they will lower the temperature of the oil and take longer to cook. They will also be harder to flip over.
- Don’t skip the salting of the zucchini. Salting helps to draw the excess moisture out. If you don’t do this your fritters will be soggy and won’t hold together.
Frequently asked questions
Yes, after forming the fritters, place them on a baking sheet lined with parchment paper at back at 400°F for 12-15 minutes, flipping them halfway through.
Yes, you can easily make these fritter gluten-free if you or someone in your family has an intolerance. Simply swap the all-purpose flour for a 1:1 GF variety.
I like to serve these zucchini fritters with labneh, sour cream or Greek yogurt; and a sweet red chili sauce or spicy mayo would also work well. You can also serve these fritters as a side dish along side chicken, salmon, meat or a vegetarian main.
More fritters to try
More zucchini recipes
- Zucchini Brownies
- Zucchini Tater Tots
- Baked Zucchini Fries (Vegan)
- Zucchini Enchiladas
- Chicken Stuffed Zucchini Boats
- Zucchini Bread Muffins
- Zucchini Ravioli
If you’ve tried this healthy-ish feelgood Zucchini Fritters recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
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Zucchini Fritters
Video
Ingredients
- 2 large zucchinis grated
- 1 teaspoon salt
- 1 large egg
- ½ cup all purpose flour
- ½ cup grated parmesan cheese
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 tablespoons avocado oil
Labneh Dip
- 1/4 cup labneh
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon garlic powder
Instructions
- Place the grated zucchini into a kitchen towel, sprinkle salt on top and allow to rest for 10 minutes. Squeeze all excess liquid and discard the liquid. It should come out to about 1 heaping cup packed after the liquid is squeezed out.
- Transfer the zucchini into a medium bowl. Add the egg, flour, cheese, onion powder, garlic powder and black pepper and mix until well combined and mixture sticks together.
- Heat a large skillet over medium heat. Add the avocado oil, then scoop 2-3 tablespoons for the mixture on to the heated plan and flatten with a spatula. Cook until golden on the bottom, about 2-3 minutes. Flip and cook until golden on the other side, about 2 more minutes.
- Serve warm with the labneh dip, sour cream or greek yogurt.
Notes
- To freeze them prior to cooking, lay them on a flat baking dish in the freezer for at least 4 hours. When frozen, place them in an airtight bag. Thaw in the fridge overnight and cook per instructions.
- To freeze them after cooking, simply store them in an airtight bag after they’ve cooled. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.
- Instead of eggs, you can use flax eggs. For each regular egg, use 1 tablespoon ground flaxseed + 3 tablespoons water.
- Use 1:1 GF flour to make them gluten-free
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Is just olive oil okay with these? I don’t have avocado oil. Looks amazing!!
Hi Shaina, absolutely, you can use olive oil instead of avocado oil! You’ll have to let me know how they turn out!
These were amazing!! We made them with homemade tzatziki and loved them.
Thank you so much! So glad you enjoyed them!
Omgosh I just made this and am in love. So delicious! I made some adjustments here and there to the seasons to fit my flavor profile more. But whoa. I will be making again.
Yay!! I love that!
We loved these. I served them with Tzatziki sauce. An easy and delicious appetizer.
Yay!! That sounds amazing!
How can I make these dairy and grain free?
You can make these fritters gluten-free by swapping the all-purpose flour for a 1:1 GF variety. I haven’t tried this with a parmesan cheese substitute, but you could try a vegan version to make it dairy free.
Thank you Yumna for this recipe, I made it yesterday and my family did love it! I couldn’t take pictures as they finished it so quickly! xD
You’re so welcome! I’v definitely had those days too!
I just finished making these fritters and they taste AmazIngly delicious😄 I’ve tried several recipes from Yumna and I love each of them. Her measurements in my opinion are perfect. I’ve made her olive oil cake sooo many times that every time i get together with some of my family for our coffee dates I’m expected to show up with that cake. Thank you so much for sharing your awesome recipes with us❤🙏
How many cups would you say 2 Large Zucchinis is? We used to grow them and a large one to me is about 15″ long and 4″ around…..LOL
I’d say a large zucchini is around 7 to 9 inches or around 350 grams.
I loved these! The best part was that my picky 2-year-old loved them too! Great way to get some veggies in!
Yay! Love to hear that!!
My family enjoyed them ver much. Will make them again.
So glad to hear it! Thank you!
I loved these! I replaced parmesan by another cheese on hand (emmental) and turned out great. Thank you Yumna for ur easy but tasteful recipes. And thank you for making me use my avocado oil :)))
These were SO easy and AMAZING. Not too vegetable-y, lightly fried, the perfect balance!! I paired these with the FGF Tzatziki sauce and it was delish. Highly recommend these little beauties!
So glad to hear it! Thank you so much for sharing!
So tasty!!! Thank you for the recipe!! I will be making this again!!!😍😋
So glad to hear it! Thank you!
It tastes AH-mazing. First time my family had zucchini, they usually avoid vegetables but they couldn’t tell in this recipe. Great flavour and texture. I’ll make a bigger batch next time!
Yay! Same with my kids…they didn’t know it was zucchini!